The sea oyster cake, a snack in Xiamen, Fujian, is crisp and delicious, round in shape, golden in color, crisp in shell and fresh in filling, tender in the outside. After returning to Guangzhou, I never forgot about it, and tried to recreate it by myself according to my impression. Although it was not as authentic as the local one, I was satisfied with six points?
Materials?
Appropriate amount of oyster
Cabbage is half a small one
A little garlic salt
A little spiced powder
Low powder content
Appropriate amount of sweet potato powder
Appropriate amount of water
Recreate the delicious food of the journey-the practice of oyster cake?
Preparation: Dice cabbage, wash and drain oyster.
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Sweet potato powder is boiled into paste with water.
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Add the low flour, allspice powder and garlic salt into the cabbage and mix well.
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Then pour in the sweet potato paste and mix well to form cabbage paste (I mean cabbage is 2: 1 more than flour, and if you like to eat more flour, the ratio can be 1:2 or 1:3).
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Pour oil into the pan and heat it to 70%. Put the mold into the oil pan and heat it (to prevent the oyster cake from sticking to the mold).
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Put a teaspoon of cabbage paste into the mold, lay the bottom of the mold flat, add Shanghai oyster and press it slightly.
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Then scoop a little cabbage paste to cover the oyster.
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Put it in an oil pan and fry it with low heat. The oil must be soaked in the oyster cake. When it is fried for two minutes, the oyster cake will naturally demould.
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Deep-fry until both sides are golden, and then drain the oil and put it on the plate.
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Finished product drawing
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Finished product drawing
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Tips
* Home-made stuffing is more than eating out. If you like more crust, you can add more flour to it.
* Be sure to cover the oyster with a layer of cabbage paste, otherwise it will explode and the oyster will fall off.